Steamed egg custard

Ingredients:
150g minced pork or chicken with a mixture of some fat with the lean
2 eggs
1 teaspoon light soya sauce
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon sesame oil
A pinch of pepper
2 ½ to 3 tablespoons water


Garnish:
1 tablespoon chopped spring onions


Method:
1. ¼ fill wok or steamer with water and arrange a metal stand on the bottom.

2. Turn on high heat and while the water is coming to the boil, prepare the dish.

3. Break the eggs into a bowl, add the water and beat till very frothy with a fork or a pair of chopsticks. Strain through a muslin cloth if you do not want the custard to be frothy.

4. Select a bowl large enough to hold the eggs and pork and wash it. Do not dry the bowl. This means that the steamed egg custard will not stick to the bowl too much when it is cooked.

5. Pour half the beaten eggs into the bowl; add nearly all the minced pork and the rest of the ingredients. Stir well with a fork to mix, making sure that you break up the lumps of pork. Top with the remaining eggs. Alternatively you can mix the minced pork with the eggs and seasoning ingredients.

6. When the water in the “wok” is steaming vigorously, place the bowl of mixture on the metal stand and cover tightly with a lid. Steam on medium heat for 20 to 25 minutes depending on the depth of the bowl you used. When nearly cooked, top the custard with the remaining minced pork and continue steaming for a further 2 minutes. Garnish with chopped spring onions



Note:
We steamed the egg custard in individual coffee cups to make up four portions.